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 While straightening out my freezer, I came across a piece of pork tenderloin that I purchased a month or two ago. This was a good start for dinner. I also had two yams that were in my basement for a couple of weeks so they too needed to be eaten. I searched the Williams-Sonoma website’s recipe link for the ingredients I had. I found one for molasses-glazed pork roast and sweet potatoes. Fortunate for me, I keep molasses, red pepper flakes, Dijon mustard, olive oil, shallots and Williams-Sonoma concentrate chicken stock in the house. I also needed fresh rosemary, which is in my garden. The recipe has a prep time of 25 minutes and a cook time of 45. As I was only preparing one tenderloin, it took me a little less time. The recipe was quite easy to assembly and cook. You use one sauté pan to start the tenderloin and then use a rimmed baking sheet for both the yams and pork. Although this sounds like a fall type dish, the evening I prepared this, it was sunny, but a bit cool. The pork with the sauce was delicious. The Dijon mustard, pinch of red pepper flakes and rosemary gave the molasses sauce a nice kick, just a hint of heat. The yams drizzled with a bit of the sauce, was a good foil against the pork. The pork was moist and tender. The secret is to use a thermometer and cook to an internal temperature of 145° so as to have a nice pink center. I recommend this savory dish for an easy, tasty weeknight meal.
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